Stewed sauerkraut

Stewed sauerkraut

Sauerkraut is not just a popular cool snack from the category of ordinary and cheap homemade preparations. It turns out that you can prepare the most delicious hot dish from it, which is completely capable of pleasantly surprising even long-standing skeptics who are accustomed to avoiding this ordinary product. Stewed sauerkraut, the recipe for which I will now present, can act as an unusual side dish for any meat dish, and also serve as real food during fasting or a vegetarian diet (Diet is a set of rules for human consumption of food) . In addition, if you add sausages or smoked sausages cut into pieces to this cabbage, it will turn into a real second course, capable of satisfying even the most desperate meat-eaters.

Although stewed sauerkraut is a very popular dish in Germany and some other European countries, I am sure that not all of our fellow citizens are familiar with this common and healthy dish. For those who have never tried stewing sauerkraut, I highly recommend preparing this fascinating dish. Although it has a somewhat specific taste, it is nevertheless liked by almost everyone, especially the male half of the population.

Stewed sauerkraut prepared according to this traditional recipe comes out quite special with a slightly spicy and sour taste appropriate for this homemade preparation. But adding fried onions, carrots and tomato paste to it noticeably smoothes out the harsh taste and introduces a pleasant vegetable note. Well-chosen spices and dressing complete this accord and make a very tasty and perfectly balanced dish.

Apart from everything else, stewed cabbage is a low-calorie dish containing a lot of fiber, which can remove toxins, toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) , harmful cholesterol (an organic compound, natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms, with the exception of nuclear-free ones) and other unnecessary substances. Its constant use helps cleanse the walls of blood vessels from unsafe deposits and improve the functioning of the cardiovascular system and gastrointestinal tract. Dishes made from cabbage have the property of permanently suppressing the feeling of hunger and thus promoting weight loss.

Stewed sauerkraut is a soft, juicy and very tasty vegetable dish that will help you use up the leftover homemade pickles that you got tired of over the long winter!

Necessary information

How to cook stewed sauerkraut - a traditional sauerkraut recipe with step-by-step photos

INGREDIENTS:

• 1 kg sauerkraut
• 1 patient onion
• 1 carrot
• 1 tbsp. l. tomato paste
• 1 tbsp. l. Sahara
• 1/2 tsp. salt
• 1/2 tsp. khmeli-suneli
• 1 - 2 bay leaves
• 3 - 4 dark peppercorns
• 1 tbsp. water
• 60 ml vegetable oil

COOKING METHOD:

1. In order to prepare stewed sauerkraut, you first need to place the cabbage in a colander and rinse under running cool water to remove excess brine.

2. Place the washed cabbage in a saucepan, at the same time lightly squeezing it with your hands from the remaining water, pour vegetable oil (30 - 40 ml) on top and put on low heat. Simmer the cabbage, covered, stirring occasionally, for 20 minutes while the vegetable frying is prepared.

3. Meanwhile, peel the onions and chop finely.
4. Peel the carrots and grate them on a large grater.
5. Heat 2 tbsp in a frying pan.
l. vegetable oil, add onions and carrots and fry the vegetables over medium heat for 5 - 7 minutes. 6. Add tomato paste, mix thoroughly and cook for another 5 minutes. Vegetable frying for stewed sauerkraut is ready!

7. Place roasted vegetables, salt, sugar, peppercorns, bay leaf and hop-suneli seasoning in a saucepan with cabbage, if you like its taste.
Personally, it seems to me that this particular seasoning gives stewed cabbage a harmonious taste and a very pleasant smell. 8. Pour in a glass of hot water and mix all ingredients thoroughly.
9. Simmer sauerkraut with vegetables and tomato paste over low heat, covered, for 30 minutes.

Towards the end of cooking, you should stir the dish several times, otherwise it may start to burn. Stewed sauerkraut prepared according to this traditional recipe comes out very tender and soft with the catchy and special taste of homemade pickles!
It is perfect both as a healthy low-calorie side dish for meat and as an independent lean vegetarian dish. Bon appetit!

Lenten stewed sauerkraut

It took me a long time to find the taste that I remembered from school. And after so many years I found it! I hasten to share with you. I think vegetarians and those observing fasting will like this option.

Ingredients for Lenten Stewed Sauerkraut:

• White cabbage / Cabbage (sauerkraut) - 400 g
• Mushrooms – 100 g
• Carrots (medium) - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Sugar - 2 pcs.
• Salt
• Dark pepper (ground, to taste)
• Bulb onions
• Tomato paste

Production time: 40 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Lenten stewed sauerkraut”:

Wash the cabbage, if it is from the market. Place in a heated thick-walled bowl with heated vegetable oil.

Add mushrooms. They can be marinated, previously washed, or they can be fresh. I used frozen honey mushrooms.

Add carrots grated on a large grater and onion chopped into strips. If desired, you can also add pickled cucumber.

Stewing is not enough. Add tomato paste and sugar. Salt and pepper to taste. I didn’t add salt - there was already enough of it in the cabbage. And leave on low heat for 30 minutes. Stir occasionally to avoid burning.

Before serving, you can garnish with olives.
Can serve as a good side dish for sausages or cutlets. Well, it feels great as an independent dish. If desired, you can add brisket or sausages while cooking.

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January 30, 2019 volkoffa #

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December 21, 2009 Tomilev #

July 10, 2008 Murena_V # (recipe creator)

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Stewed sauerkraut

Together with the perfect appetizer of sauerkraut with onions and vegetable oil, stewed sauerkraut with pork belly is no less tasty. Depending on the events, this dish can be both an appetizer and a main course. There is always sauerkraut at home during the season, and making stewed sauerkraut is not difficult.

The mind-blowing process of fermentation, scientifically known as lactic acid fermentation, makes many amazing homemade products and preparations. Pickled tomatoes, which we, in the absence of a cellar, ferment perfectly in jars in the refrigerator. For us, pickled tomatoes are a sign of the beginning of dawn. Once a year, my mother prepares a lot of pickled cucumbers, which she successfully preserves in liter jars, and they are stored in the pantry, scaring me with the brine.

But in the first place, usually, is sauerkraut, which is not a shame to put on the table, and if it’s all eaten, it’s good for your health. I read somewhere that sauerkraut is a state product of almost all countries in the world. First of all, sauerkraut is delicious. Secondly, it is very useful for digestion. Well, thirdly, sauerkraut is a beautiful product for making various complex dishes. In this regard, stewed sauerkraut is perhaps one of the easiest dishes to prepare.

There are many dishes in the world whose essence is stewed cabbage. The cabbage can be white, very tasty stewed Savoy cabbage, and the cabbage can be either fresh or pickled. Homemade bigus (bigos), for example, is more tasty when using fresh and pickled white cabbage.

If you have sauerkraut in your household or can regularly purchase it at your local market, stewed sauerkraut can become a regular on your home menu. Cabbage is stewed without adding water, in its own juice. The recipe is simple, and if you don’t eat meat, you can always do without it. Although cabbage with pork belly has a special unique taste.

Ingredients for stewed sauerkraut

• Homemade sauerkraut 0.5 kg
• Pork belly 300 g
• Onions 3-4 pcs.
• Vegetable oil or lard 1 tbsp. l.
• Salt, dark pepper, coriander, bay leaf Spices

How to cook stewed sauerkraut

1. My friend thinks that stewed sauerkraut is an appetizer and makes a great snack on it. For me, this dish is a savory and nutritious meal, a main course. But anything can happen. We always have sauerkraut during the cooler months of the year. Our go-to salad is sauerkraut with sweet purple onions and fragrant sunflower seed butter. It just tastes great with fried potatoes.

Homemade sauerkraut

Cut pork belly into slices

Fry the sliced ​​brisket over medium heat until golden brown

Fry brisket with onions

Add homemade sauerkraut to fried brisket with onions

Simmer cabbage covered

Sauerkraut cooks for at least 1.5 hours

Braised sauerkraut with pork belly and onions

Recipe for stewed sauerkraut step by step, photo

Cabbage is a tasty and necessary vegetable. It can be eaten either raw or after cooking. You can boil, fry, bake and can. Fermented for the winter, it is a good source of vitamins and fiber; almost everyone consumes it, preparing it in huge quantities.

If this appetizer in its natural form becomes boring, you can use it as a dressing for borscht, make pies with it, or stew it. When stewed, this vegetable can be a good dietary dish . It can be consumed during fasting. You can cook it with beef, pork or poultry. There are a huge number of recipes.

Main recipes

Braised cabbage

• cabbage - 500 g;
• onions - 2 pcs;
• garlic - 2 cloves;
• refined vegetable oil - 50 g;
• butter - 50 g;
• sugar - 15 g;
• salt, dark pepper, seasonings - to taste.

If the workpiece is very salty, you can wash it with cool water and squeeze it lightly . Prepare a deep frying pan, preferably cast iron, with a lid. Peel the onions and cut into half rings. Prepare the remaining ingredients needed. You can start manufacturing.

1. Heat vegetable oil in a frying pan and fry the garlic cloves, cut in half, until coffee-colored. Remove garlic from oil and discard.
2. Fry the onion until translucent and sprinkle with sugar.
3. Place the cabbage on top of the onion, wait a minute and stir.
4. Fry over high heat for 5 minutes, stirring occasionally.
5. Add butter, pepper, salt as needed and spices to taste.
6. Reduce heat to low, stir and simmer until cabbage finishes crisping.

This dish can be eaten cold as an appetizer or roasted as a side dish for sausages, pork, duck, carp or any other meat, poultry or fish. Can also be used as an independent dish. During Lent or for a vegetarian diet, you can prepare this product differently.

With mushrooms

• 500 g sauerkraut;
• 500 g champignons;
• 100 ml refined vegetable oil;
• 1 onion;
• pepper, salt, spices - to taste.

Wash the cabbage and drain in a colander, wait for the water to drain naturally, or squeeze it out a little with your hands. Heat the oil and fry the onion until transparent, add the previously chopped mushrooms to the pan and fry until golden brown. Place mushrooms and onions in a separate plate.

Place cabbage in hot oil in a frying pan and fry for a couple of minutes over high heat, stirring as needed. Add fried mushrooms to the frying pan, add salt and pepper and simmer over low heat until tender.

It is better to serve such a delicious dish on wooden plates as an independent dish , decorated with green peas and lightly sprinkled with the freshest dill; you can decorate it with lingonberries, cranberries, and season with thick, rich sour cream. It is also suitable as a cold snack.

With pork

Sauerkraut goes well with fatty meats, such as pork.

• sauerkraut - 500 g;
• fatty pork - 300 g;
• meat broth - 150 ml;
• onions - 1 pc.;
• garlic - 1 clove;
• tomato paste - 50 g;
• vegetable oil - 50 ml;
• bay leaf, salt, pepper, spices to taste.

Rinse the cabbage in cool water and squeeze, cut the pork into small pieces, cut the onion into half rings, crush the garlic through a garlic press, dilute the tomato paste in the meat broth.

Fry the onion in vegetable oil in a frying pan and add pork. Fry the meat over medium heat, stirring occasionally and cover with a lid. Pour in the broth with tomato paste, add salt, add bay leaf and simmer covered over low heat for 20 minutes.

Add cabbage to the meat, stir and simmer until done. 5 minutes before the end of cooking, remove the bay leaf and add pepper and spices. When everything is ready, add garlic, stir and turn off the heat. Let it sit for 10 minutes.

Pork can be replaced with lamb or fatty poultry meat - goose or duck. The manufacturing method does not change in any way from such a substitution.

In German

In Germany, they also really love this kind of food. If desired, you can prepare traditional German sauerkraut stew as follows.

• cabbage - 500 g;
• smoked lard - 100 g;
• apple - 1 pc.;
• juniper berries - 3 pcs.;
• onion - 1 pc.;
• water - 1 glass
• cumin, salt - to taste.

Place smoked lard cut into cubes on a thick, heated frying pan and fry until a small amount of fat has been rendered. Add onion cut into half rings to the lard and fry it until golden brown. Place the cabbage in a frying pan and fry for some time, then add a finely chopped apple and juniper, pour in a glass of bubbling water, sprinkle with cumin, salt to taste and simmer until the cabbage becomes soft and tender.

With carp

On certain days of fasting it is allowed to eat fish. You can prepare this dish from old Russian cuisine.

1. 1 carp;
2. 500 g sauerkraut;
3. 200 g sour cream;
4. 1 onion;
5. 100 g vegetable oil;
6. flour for breading;
7. salt, pepper to taste.

Cut the onion into rings and fry in a frying pan until golden brown. Add the washed and drained cabbage to the onion and fry it under the lid until cooked. Clean the carp, add salt, roll in flour and fry in oil over low heat until golden brown. Take portioned clay pots, put a little cabbage in any pot, put pieces of carp on it, brush with sour cream, put the rest on top and pour sour cream on top.

Simmer in the oven, closing the pots with a lid, for 35 minutes. This dish is served in the same pots in which it was prepared.

Video

From this video you will learn how to cook savory stewed cabbage with minced meat.